Skip to main content
Epicurious

Roasted Eggplant in Mafé Peanut Sauce

Roasted eggplant with mafe sauce on a plate.
Photo by Evan Sung

This dish is a conversation between two of my favorite ingredients: eggplants and peanuts. It’s my version of a dish that’s been stuck in my memory ever since my friend Chef Mashama Bailey prepared it at Chef Kwame Onwuachi’s Family Reunion. Eggplant, when roasted to perfection, offers a soft and juicy interior that complements its charred exterior. The combination of the creamy mafé peanut sauce and the crunchy crushed peanuts makes this the ultimate comfort side dish, one that gives new meaning to the phrase “simple is best.”

This recipe was excerpted from 'Simply West African' by Pierre Thiam—one of the best cookbooks of 2023. Buy the full book on Amazon.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    Serves 4 as a side

Ingredients

2 large eggplants (1½ to 2 pounds each)
¼ cup extra-virgin olive oil
1 tsp. fine sea salt
½ tsp. freshly ground black pepper
2 cups Mafé Peanut Sauce, warmed
½ cup crushed roasted peanuts, for serving
2 Tbsp. fresh cilantro leaves, for serving

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Cut off the stem ends of the eggplants, then, using a vegetable peeler or sharp knife, peel vertical strips off of the eggplant skins (like zebra stripes). Cut the peeled eggplants into 1-inch-thick rounds. Place the eggplant rounds on a large sheet pan (overlapping if necessary), brush the rounds with half the oil, and sprinkle half the salt and pepper evenly on top. Flip the rounds and repeat on the other side with the remaining oil, salt, and pepper.

    Step 3

    Place the sheet pan in the oven and roast (without flipping) until the eggplant rounds are cooked through and soft but still hold their shape, and the edges are caramelized, about 30 minutes. Transfer the eggplant to a large plate or serving platter and allow it to cool for a few minutes. Generously spoon the warm mafé on each piece, sprinkle with the crushed peanuts and cilantro, and serve.

Simply West African-COVER.jpg
Reprinted with permission from Simply West African by Pierre Thiam with Lisa Katayama, copyright Pierre Thiam © 2023. Photographs by Evan Sung. Published by Clarkson Potter, a division of Penguin Random House, LLC. Buy the full book from Amazon or Penguin Random House.
TagsCookbooksSideWest AfricanAfricanEggplantVegetablePeanutNutVegetarianVeganMainRoast

See Related Recipes and Cooking Tips

Read More
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Vegan Stuffed Shells
“No one complains about it being vegan because they can’t tell the difference.”
Glazed Torn Beets With Pistachio Butter and Mint
“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
Borani Banjan (Afghan-Style Fried Eggplant in Yogurt)
A festive eggplant dish great for gatherings.
10-Minute Broccoli in Garlic Sauce
This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.